Good to have occasional salads during winter (both vegetable and fruit varieties).Halved baby plum tomatoes, diced red pepper and garlic, in a mustard sauce of either American or German yellow mustard. I was looking for a courser Dijon mustard at first, but I settled on American mustard. The tomatoes were drizzled in Olive Oil before the mustard was added, along with a little salt and some basil. Allowed to stand for at least half an hour.
A single carrot was batonned, and then blitzed for ten seconds in a Kenwood mini-chopper, along with coriander leaf and some tarragon. Served with stoned black olives, preserved in brine.
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